Infiltrasi Poliamina Menghambat Pemasakan Buah Pisang Cavendish

Abstract:

The experiments were conducted to determine the effect of various kinds and concentrations of polyamines on the
ripening process of banana fruits. Cavendish bananas at ¾ fully mature were pressure infiltrated (0.3 kg/cm2 for 3 minutes)
with putrescine, spermidine, and spermine. Result of the experiment showed that polyamines inhibited peel color development,
fruit softening, and the increase of sugar content. Among the polyamines, spermine was the most effective. The higher
concentration of the polyamines the more effective in inhibiting fruit ripening. Further investigation revealed that spermine
at 1 mM inhibited the respiration rate as well as ethylene production.